A California Latin Grill
Chef Roberto "Bert" Ortiz

"Jamaican Jerk" Double Cut Pork Chop

With sweet potato mashed and a Habanero Apple Chutney
best served with White Crane Winery 2002 Cabernet Franc Reserve.

Pork Chop

  1. Use 14oz to 16oz double cut prime pork chops with bone in, "French Cut" (double clean).
  2. Rub with web jerk sauce. you can marinate over night to enhance flavor.

Jerk Spice Sauce

  1. Use your favorite jerk spice. Add warm water to make a wet sauce.
  2. Jerk spices are made with a variety of spices with different combinations of: cumin,
    chili powder, cayenne, garlic powder, dehydrated chives, onion powder, salt, pepper, etc.

Sweet Potato Mashed


4 Sweet potatoes, peeled and cut in pieces
1lb. Unsalted butter
1/4c. Sugar


1. Boil sweet potatoes until soft.
2. Drain and add butter & sugar. Whisk until smooth.

Habanero Apple Chutney


4 Fuji apples, peeled & cut into 2" pieces.
1/4c sugar
p cinnamon
1/4c hot habanero chili, sliced
2oz dark rum
1/4lb. butter
1/2c finely chopped white onion
1/4c chopped fresh mint


1. In sauté pan add butter & onions.
2. Saute with high heat until onions are translucent.
3. Add apples & cook for 5 minutes, or until soft (stir often).
4. Add sugar, cinnamon, rum & chile.
5. turn off heat & mix.
6. Add mint and set aside to cool.
7. Serve warm, room temperature or chilled.

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